Dipartimento di Chimica Organica e Biologica, Universita di Messina, Salita Sperone 31, 98166 Messina, Italy.
J Agric Food Chem. 2010 Mar 10;58(5):3031-6. doi: 10.1021/jf9044809.
The qualitative and quantitative compositions of chinotto juice in two different maturation periods were determined via chromatographic separation of extracted aliquots of juice of Citrus x myrtifolia Raf. by using reverse-phase LC-DAD-ESI-MS-MS. This provides a comprehensive chromatographic evaluation of 11 compounds (furanocoumarins and flavonoids C- and O-glycosides). Five flavonoids and two furanocoumarins were identified for the first time in chinotto juice: two C-glucosides (vicenin-2 and lucenin-2 4'-methyl ether), two O-glycosides (narirutin and rhoifolin), and a 3-hydroxy-3-methylglutaryl flavanone (brutieridin). Bergapten and epoxybergamottin were the primary furanocoumarins found. Overall, the juice from immature chinotto fruits is richer in bioactive compounds than that obtained from ripe fruits. The free radical and superoxide anion scavenging activities of juice from both green and ripe fruits were assessed, and results showed that the former is much more efficient in scavenging radical and superoxide species than the latter.
采用反相高效液相色谱-二极管阵列检测-电喷雾串联质谱法（RP-HPLC-DAD-ESI-MS-MS）对桔柚果汁提取液进行色谱分离，测定了两个不同成熟时期桔柚果汁的定性和定量组成。该方法对 11 种化合物（呋喃香豆素和黄酮 C-和 O-糖苷）进行了全面的色谱评估。首次在桔柚汁中鉴定出 5 种黄酮类化合物和 2 种呋喃香豆素：2 种 C-葡萄糖苷（vicenin-2 和 lucenin-2 4'-甲基醚）、2 种 O-糖苷（柚皮苷和圣草酚）和 3-羟基-3-甲基戊二酰基黄酮（布替里定）。发现的主要呋喃香豆素为佛手柑内酯和环氧佛手柑内酯。总的来说，未成熟桔柚果实的果汁比成熟果实含有更丰富的生物活性化合物。评估了来自未成熟和成熟桔柚果实的果汁的自由基和超氧阴离子清除活性，结果表明，前者清除自由基和超氧阴离子的效率明显高于后者。
